| abstract | - There will be new breeds of cow quite unlike what we are currently used to. Pigmie cows will reach maturity more quickly, and give ready tenderised meat, due to meat tenderiser enzymes being genetically engineered into the cells and released on cell death. Higher milk-yield cows which have a hump rather like a camel on their back, though early incarnations of this technology will require puncturing the skin with a large hyperdermic to extract the milk. There will no longer be a point in dosing cows with Bovine somatotropin because they will produce it at elevated levels naturally. The experiments with 'smart-dogs' will also be tried with cows, with much less success. However, live cattle (or milk cows) will continue to be used to harvest milk from their bodies (more farmers will eventually go organic).
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